While Hokkaidō Prefecture is Japan’s leading corn producer, Aomori Prefecture is also recognised for cultivating corn, particularly dakekimi, a premium sweet corn grown in Hirosaki. The name combines Dake, referring to the area near Mount Iwaki where it is cultivated, and kimi, meaning corn in the local Tsugaru dialect.
Registered as a regional collective trademark in 2007, dakekimi is renowned nationwide for its exceptional sweetness. This quality is attributed to the region’s climate, notably the pronounced temperature difference between day and night at elevations of 400–500 metres. These conditions contribute to a high sugar content of approximately 18 g per 100 g, comparable to many fruits. Harvesting in the early morning, when sweetness peaks due to cooler overnight temperatures, further enhances the flavour. The corn is also known for its crisp, firm kernels, distinguishing it from standard varieties.
This is the Iwakiya Tōmorokoshi, made using fresh dakekimi corn from Hirosaki, vacuum-sealed and pressure-heated shortly after harvest to preserve freshness.
Each cob measured 17 cm in length and 4 cm in diameter, displaying a vibrant, uniform yellow hue and a rich, sweet corn aroma.
On tasting, it was remarkably crunchy despite being vacuum-sealed, with each bite releasing a juicy burst of deep, natural sweetness and rich corn flavour — surpassing even many fruits in intensity. The consistency of both flavour and texture across the cob made every bite equally satisfying. It stood out as one of the most impressive examples of sweet corn eaten to date, in any form, fresh or frozen. A clear highlight and a must-purchase when in Hirosaki.
Overall, an exceptional expression of dakekimi’s renowned sweetness and texture, demonstrating the quality and care behind Aomori’s regional produce.
This Iwakiya Tōmorokoshi contained 1 cob. It was produced in Japan and purchased in Aomori, Japan in 2024.